Jon Jerman Email & Phone Number

Chicago, Illinois, United States

Austin, Texas, United States

Head of product developement and production

Bryan, Texas, United States

Santa Fe, New Mexico

Responsible for overseeing all F&B Outlets which generate a combined revenue of $21 million annually. -Responsible for all menu development as well as development of farm to table program.-Responsible for both building relationships with local farmers.-Responsible for developing the HACCP plans necessary for raising our own animals.-Responsible for making house made charcuterie.- Prepared dinner in the James Beard House

Worked under Chef Richard Beichner at on-property restaurant of boutique hotel in Marriott’s Autograph Collection.-Developed a farm to table concept within a corporate hotel scene; established and nurtured relationships with local farmers and vendors to procure proteins, vegetables, even fresh pasta.-Hosted the Celebrity Wine Dinner (November 2014), where celebrated chefs from across the nation create a coursed dinner for 200+ guests.-Ranked Best Luxury Hotels, best Boutique Hotels, and Most Romantic Hotels in Savannah.

Worked under Chef Shaun Brian Sells, who brought a passion of ocean to the table.-Adapted the mentality of “if you want dinner, you’d better catch something;” before work, grabbed a pole and went fishing with a local fisherman. Raked for clams and went long-lining for tuna, striped bass, bonito, shark, etc.-Prepared dinners for Senator Kerry’s Massachusetts Democratic Party Campaign.-Prepared cocktail dinner for President Obama.-Prepared dinner in the James Beard House in Manhattan in April 2013.

Worked under Chef Richard Beichner at one of the Historic Hotels of America.-Generated $15 million annually in Food & Beverage.-Rated as Number 1 Wedding Destination in North America.

Worked under Chef Alain Nicolas learning classic French cookery in a fine dining restaurant.-2009, worked under Chef Richard Beichner developing a farm to table concept in which we developed relationships with local farmers and ranchers to procure our proteins (ranging from wild game to cattle raised exclusively for our property) and seasonal produce.-Awarded in numerous local and regional culinary competitions.-Rated in Bridal Magazine as 14th best place in North America.-Rated in Travel and Leisure 9th hotel restaurant in North America, 69th best hotel restaurant in the world.

Worked under Chef Andrew Sutton producing a farm to table concept in a world of molecular gastronomy.

Bachelor Of Science - Bs, Hospitality Administration/Management

Certificate Program, Hospitality Administration/Management

Culinary Arts

2005 ACF Junior Hot Food Competition, National First Place Gold Medal